Wild Duck Fried Rice
Today’s my lucky day—I was given a large plate of barbecued wild duck legs! Thank you to David! With this delicious treasure, I chose to cook up a batch of California jasmine rice for a wild duck fried rice recipe. The aromatic, floral scent of jasmine rice adds just the right balance to the richness of the duck meat.
1 cup California white jasmine rice
1 ¾ cups water
1 tablespoon butter
salt and pepper to taste
3 tablespoons hoisin garlic sauce
2 tablespoons soy sauce
2 tablespoons sriracha chili sauce
½ teaspoon cumin powder
½ teaspoon chili powder
1 teaspoon ground ginger
10-12 cooked duck legs (see preparation below)
2 tablespoons sesame oil
2-3 cloves garlic, minced
8-10 asparagus spears, cut into 1/2-inch lengths
1 sweet onion, chopped
1 red bell pepper, chopped
2 tablespoons dry sherry
1 tablespoon butter
Combine rice, water and butter in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. Remove from heat and let steam for 10 minutes with the lid on. Fluff with fork, add salt and pepper to taste. Set aside.
Prepare sauce by blending the six ingredients in a small bowl. Set aside.
Remove and discard bones and skin from duck legs and chop the meat. Heat oil in a large skillet over medium high heat and add chopped duck meat, garlic, asparagus, onion and red pepper. Cook until ingredients are tender. Pour in sherry and gently stir until the liquid evaporates. Add cooked rice and sauce mixture to the stir fry, stir and chop with spatula until rice starts to brown. Make a well in the center of the rice in the skillet and add butter to the well. Add eggs, one at a time, and as the eggs begin to set, stir them around in the well until cooked and then into the fried rice. Adjust seasoning by adding more soy sauce, if desired. Serve warm.
Julie recently retired as the Finance & Administration Manager for the California Rice Commission, and is a big proponent of trying new recipes- especially if they feature California rice.